Asian Steak Marinade
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
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Total Time
20 mins
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Servings
4 steaks
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Calories
276 kcal
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Course
Main Course
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Cuisine
American
Asian Steak Marinade
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Asian Steak Marinade is oozing with umami! If you want to transform your steak into something more flavorful, try this recipe!
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Ingredients
- 4 ounces steaks I used ribeye
Marinade:
- 1/3 cup balsamic vinegar
- 1/3 cup soy sauce
- 1/3 cup vegetable oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons maple syrup
- 1/4 cup brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon red pepper flakes
Garnish:
- chopped green onions
Instructions
- Whisk together all the MARINADE ingredients in a bowl or a ziplock back.
- Add 2 to 4 steaks and marinade, tossing the steaks a few times to coat well. Chill for 15-20 minutes.
- Preheat a grill or a cast iron grill pan over high heat. Lightly brush with oil.
- Use tongs to transfer steaks to the preheated grill or pan. Cook until the desired doneness is reached. Use a meat thermometer to check the temperature: for rare, less than 130°F, for medium-rare, 130°F, for medium, 135°F, for medium-well, 150°F, and for well-done, 160°F.
- Allow resting for 5 minutes before serving. Garnish with fresh green onions if desired.
Notes
- First, not all steaks need to be marinated. Those that need the extra TLC are the lean and thin ones without marbled fat, like skirt and flank steaks or a sirloin tri-tip. They come from muscular areas that are tougher due to being worked out all the time, so there is less fat and tenderness. These will need to be marinated to be tenderized.
- But marinating is not just for tenderizing. It also brings out and adds flavor to the meat. Tougher cuts like round, flank, skirt, and sirloin need at least six hours. Never marinate longer than 24 hours, or the meat fibers break down and make it mushy. However, if you're going to marinate a tender steak, like a ribeye, T-bone, tenderloin, NY strip, or porterhouse, only marinate it for 15 to 20 minutes. The fibers in these steaks are much more tender and will break down faster. In this recipe, I use ribeye and marinate it for 15 minutes.
- Good marbling: Having some fat is beneficial since it dries out much slower than lean ones. But too much can be bad for your health, too, so trim the excess ones if present.
- Fresh: As a rule of thumb, get only the fresh ones that have nice color! The meat must be dry, too, not slimy or dripping wet.
- Thick: It's best to get thicker ones if you want rare to medium-rare steaks, because the inside will cook more slowly while the outside is being charred.
- Tenderness: For flavorful and tender cuts, opt for tenderloin or ribeye. But these are more expensive than tougher cuts like flank or skirt, for which this marinade works best!
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
18g
(28%)
Saturated Fat
14g
(70%)
Cholesterol
0mg
(0%)
Sodium
1132mg
(47%)
Potassium
148mg
(4%)
Fiber
0g
(0%)
Sugar
23g
(46%)
Vitamin C
0.6mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4steaks
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 0mg | 0% |
| Sodium | 1132mg | 47% |
| Potassium | 148mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 23g | 46% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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